Tangy curry leaves machali (fish curry) in coconut milk Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric powder, red chili powder, and salt. Keep it aside for 15 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and green chilies.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 5.Pour coconut milk and bring it to a boil. Add the marinated fish and cook on low heat for 10-15 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Use fresh curry leaves for the best flavor.
• You can use any firm white fish for this recipe, such as tilapia or cod.
• Adjust the spice level according to your preference.
• For a thicker curry, reduce the amount of coconut milk.
• You can add a squeeze of lemon juice for an extra tangy flavor.

Storage and Serving

• Leftover fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the tangy curry leaves machali with steamed rice or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.